Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/105—Aliphatic or alicyclic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
  • A23L27/2028—Carboxy compounds

Definitions

• the present invention relates to a flavouring composition to be used as an additive for animal feed, especially for creep feeding diets of young livestock during the lactating period, to improve the performance of the animals at weaning.
• Creep feeding is a common practice especially in swine and cattle livestock farming.
• creep feeding of cattle is a useful alternative to supply all the nutrients required by the growing calf, which cannot be furnished by the milk from the lactating beef cow alone, especially when the pasture is inadequate or unavailable.
• piglet death during the lactation period is one of the main causes of reduced production efficiency, and it is estimated that pre-weaning piglet mortality ranges from about 12 to 25%, depending on the housing system, according to several published studies.
• flavouring compositions comprising 30-50 wt.% of aldehydes, 25-35 wt.% of alcohols, 3-7 wt.% of esters and 20-30 wt.% of terpene derivatives. It is disclosed a process for increasing the growth rate of piglets during the weaning period which comprises feeding first the pregnant and subsequently lactating sow with a feedstuff aromatized by such flavouring composition and afterwards creep feeding the suckling piglets born to the said sow with a feed aromatized with the same flavouring composition.
• JP10146156-A it is disclosed the preparation of a palatable feed for piglets by spraying a 10% propylene glycol solution of a peach flavour onto pellet feed.
• Said peach flavour comprises ethyl n-butyrate, gamma-nonalactone, 2-methyl-3-butene, gamma-undecalactone, benzaldehyde, maltol, isocratic acid and a diluent or filler.
• a flavouring composition for piglet creep feed comprising propylene glycol, vanillin, gamma-nonalactone, isoamyl acetate, orange essential oil, ethyl benzoate, methyl cinnamate, benzyl butyrate, isoamyl butyrate and ethyl butyrate. It was observed that piglets showed a greater preference towards the food containing the flavour in relation to a control feed without flavour.
• flavouring compositions suitable to be added to animal feed, particularly to pig and cattle feed, and more particularly to creep feed, to not only stimulate solid feed intake by the lactating animals, but also to effectively improve the animal's performance at weaning in terms of increased growth rate and body weight, diminished mortality and/or weight homogeneity of the litter, for example.
• the object of the present invention is a flavouring mixture.
• a second aspect of the present invention is a liquid flavouring composition consisting of the flavouring mixture and a solvent.
• a third aspect of the invention is a solid flavouring composition comprising the flavouring mixture and an inert solid carrier.
• a fourth aspect of the invention is an animal feed comprising the flavouring mixture.
• a fifth aspect of the invention is the use of the flavouring mixture for flavouring animal feed compositions.
• the present invention relates to a flavouring mixture comprising (or consisting of):
• R-i, R 3 , and R 4 are Ci -5 linear alkyl groups;
• R 2 is a Ci -5 linear or branched alkyl group; and
• R 5 is a C2-9 linear alkyl group.
• the authors of the present invention have developed a new flavouring mixture, based on the specific combination of several fragrant esters, ketones and aldehydes, that, surprisingly, when used as flavouring additive for animal feed, especially as a flavour for swine and cattle creep feed, has remarkable effects on the development and overall performance of the young lactating animals.
• Ci -5 linear alkyl group means a straight alkyl chain which contains from 1 to 5 carbon atoms and includes the groups methyl, ethyl, n-propyl, n-butyl, and n-pentyl;
• Ci -5 linear or branched alkyl group means a straight or branched alkyl chain which contains from 1 to 5 carbon atoms and includes, among others, the groups methyl, ethyl, n-propyl, isopropyl, n-butyl, isobutyl, sec-butyl, ie f-butyl, n-pentyl or isopentyl;
• C2-9 linear alkyl group means a straight alkyl chain which contains from 2 to 9 carbon atoms and includes the groups ethyl, n- propyl, n-butyl, n-pentyl, n-hexyl, n-heptyl,
• the flavouring mixture according to the present invention comprises two or three esters of formula R1-COO-R2, wherein R-i is a Ci -5 linear alkyl group and R 2 is a C1-5 linear or branched alkyl group.
• both R-i and R 2 are Ci -5 linear alkyl groups.
• the flavouring mixture can additionally comprise more esters of formula R1-COO-R2, for example the flavouring mixture can comprise three, four, five, six or more different esters selected from the compounds of formula R COO-R 2 .
• the flavouring mixture comprises three esters of formula R COO-R 2 .
• the flavouring mixture contains exactly three esters of formula Ri-COO-R 2 , and does not contain an essential amount of any additional ester of formula R COO-R 2 .
• the term "essential” as used here and in the following in relation to the esters preferably means not more than 5 wt%, preferably not more than 3 wt% or 1 wt% and in particular not more than 0.5 wt%, especially 0 wt%, based on the total amount of said three esters.
• esters of formula R COO-R 2 contained in the flavouring mixture of the present invention are preferably selected from the group consisting of ethyl acetate, n-propyl acetate, n-butyl acetate, methyl propionate, ethyl propionate, n-propyl propionate, n-butyl propionate, n-pentyl propionate, methyl butanoate, n-propyl butanoate, n-butyl butanoate, n-pentyl butanoate, methyl pentanoate, ethyl pentanoate, n-butyl pentanoate, methyl hexanoate, ethyl hexanoate, n-propyl hexanoate and n- butyl hexanoate; more preferably are selected from the group consisting of ethyl acetate, n-propyl acetate,
• the flavouring mixture comprises three different esters selected from the group consisting of ethyl acetate, n-propyl acetate, n-butyl acetate, methyl propionate, ethyl propionate, n-propyl propionate, n- butyl propionate, n-pentyl propionate, methyl butanoate, n-propyl butanoate, n-butyl butanoate, n-pentyl butanoate, methyl pentanoate, ethyl pentanoate, n-butyl pentanoate, methyl hexanoate, ethyl hexanoate, n-propyl hexanoate and n-butyl hexanoate; more preferably selected from the group consisting of ethyl acetate, n- propyl acetate, methyl propionate, ethyl acetate,
• the flavouring mixture comprises the esters ethyl acetate, methyl butanoate and methyl hexanoate.
• the flavouring mixture comprises the esters ethyl acetate, methyl butanoate and methyl hexanoate, and does not contain an essential amount of any additional ester of formula R COO-R 2 .
• the total proportion of esters of formula R COO-R 2 in the flavouring mixture is generally comprised in the range 20-45%, preferably in the range 25-40%, more preferably in the range 30-35%, and still more preferably in the range 31 -33%.
• flavouring mixture comprises:
• ethyl acetate in a proportion comprised in the range 6-12%, preferably in the range 7-10%, and more preferably in the range 8-9%;
• flavouring mixture does not contain any additional ester of formula
• the flavouring mixture according to the present invention comprises two or three ketones of formula R3-CO-R4, wherein R 3 and R 4 are Ci -5 linear alkyl groups.
• the flavouring mixture can additionally comprise more ketones of formula R3-CO-R4, for example the flavouring mixture can comprise three, four, five, six or more different ketones selected from the compounds of formula R 3 -CO- R 4 .
• the flavouring mixture comprises two ketones of formula R 3 -CO-R4 and does not contain an essential amount of any additional ketone of formula R 3 -CO-R4.
• essential as used here and in the following in relation to the ketones preferably means not more than 5 wt%, preferably not more than 3 wt% or 1 wt% and in particular not more than 0.5 wt%, especially 0 wt%, based on the total amount of said two ketones.
• ketones of formula R 3 -CO-R4 contained in the flavouring mixture of the present invention are preferably selected from the group consisting of 2-propanone, 2-butanone, 2-pentanone, 3-pentanone and 3-hexanone; more preferably are selected from the group consisting of 2-butanone, 2-pentanone and 3-hexanone.
• flavouring mixture comprises the ketones
• the flavouring mixture comprises the ketones 2-butanone and 2-pentanone and does not contain an essential amount of any additional ketone of formula R 3 -CO-R4.
• the total proportion of ketones of formula R 3 -CO-R4 in the flavouring mixture is generally comprised in the range 5-18%, preferably in the range 7-15%, more preferably in the range 8-13%, and still more preferably in the range 10-12%.
• flavouring mixture comprises:
• 2-pentanone in a proportion comprised in the range 1 -6%, preferably in the range 2-5%, and more preferably in the range 2,5-3,5%;
• flavouring mixture does not contain an essential amount of any additional ketone of formula R 3 -CO-R4.
• the flavouring mixture according to the present invention comprises two or three aldehydes of formula R 5 -CHO, wherein R 5 is a C2-9 linear alkyl group.
• the flavouring mixture can additionally comprise more aldehydes of formula R 5 -CHO, for example the flavouring mixture can comprise three, four, five, six or more different aldehydes selected from the compounds of formula R 5 - CHO .
• the flavouring mixture comprises three aldehydes of formula R 5 -CHO .
• the flavouring mixture comprises three aldehydes of formula R 5 -CHO, and does not contain an essential amount of any additional aldehyde of formula R 5 -CHO.
• essential as used here and in the following in relation to the aldehydes preferably means not more than 5 wt%, preferably not more than 3 wt% or 1 wt% and in particular not more than 0.5 wt%, especially 0 wt%, based on the total amount of said three aldehydes.
• the flavouring mixture comprises three aldehydes selected from the group consisting of pentanal, hexanal, heptanal, octanal, nonanal and decanal.
• the flavouring mixture comprises the aldehydes pentanal, hexanal and heptanal.
• the flavouring mixture comprises the aldehydes pentanal, hexanal and heptanal, and does not contain an essential amount of any additional aldehyde of formula R 5 -CHO.
• the total proportion of aldehydes of formula R 5 -CHO in the flavouring mixture is generally comprised in the range 40-75%, preferably in the range 45-70%, more preferably in the range 50-65%, and still more preferably in the range 56-59%.
• flavouring mixture comprises:
• pentanal in a proportion comprised in the range 9-22%, preferably in the range 12-18%, and more preferably in the range 15-17%;
• hexanal in a proportion comprised in the range 30-45%, preferably in the range 35-40%, and more preferably in the range 37-39%;
• heptanal in a proportion comprised in the range 1 -8%, preferably in the range 2- 5%, and more preferably in the range 3-4%;
• flavouring mixture does not contain an essential amount of any additional aldehyde of formula R 5 -CHO.
• the flavouring mixture comprises: a) two esters of formula R COO-R 2 in a proportion comprised in the range 20- 45%, preferably in the range 25-40%, more preferably in the range 30-35%, and still more preferably in the range 31 -33%;
• R-i, R 3 , and R 4 are Ci -5 linear alkyl groups;
• R 2 is a Ci -5 linear or branched alkyl group; and
• R 5 is a C 2- 9 linear alkyl group;
• the flavouring mixture comprises: a) three esters of formula R COO-R 2 in a proportion comprised in the range 20-
• R-i, R 3 , and R 4 are Ci -5 linear alkyl groups;
• R 2 is a Ci -5 linear or branched alkyl group; and
• R 5 is a C 2-9 linear alkyl group;
• the flavouring mixture comprises: a) two esters selected from the group consisting of ethyl acetate, n-propyl acetate, n-butyl acetate, methyl propionate, ethyl propionate, n-propyl propionate, n- butyl propionate, n-pentyl propionate, methyl butanoate, n-propyl butanoate, n- butyl butanoate, n-pentyl butanoate, methyl pentanoate, ethyl pentanoate, n- butyl pentanoate, methyl hexanoate, ethyl hexanoate, n-propyl hexanoate and n-butyl hexanoate; preferably selected from the group consisting of ethyl acetate, n-propyl acetate, methyl propionate,
• two ketones selected from the group consisting of 2-propanone, 2-butanone, 2- pentanone, 3-pentanone and 3-hexanone; preferably selected from the group consisting of 2-butanone, 2-pentanone and 3-hexanone, and more preferably are 2-butanone and 2-pentanone; in a proportion comprised in the range 5- 18%, preferably in the range 7-15%, more preferably in the range 8-13%, and still more preferably in the range 10-12%; and
• the flavouring mixture comprises: a) three esters selected from the group consisting of ethyl acetate, n-propyl acetate, n-butyl acetate, methyl propionate, ethyl propionate, n-propyl propionate, n-butyl propionate, n-pentyl propionate, methyl butanoate, n-propyl butanoate, n-butyl butanoate, n-pentyl butanoate, methyl pentanoate, ethyl pentanoate, n-butyl pentanoate, methyl hexanoate, ethyl hexanoate, n-propyl hexanoate and n-butyl hexanoate; preferably selected from the group consisting of ethyl acetate, n-propyl acetate, methyl propionate,
• two ketones selected from the group consisting of 2-propanone, 2-butanone, 2- pentanone, 3-pentanone and 3-hexanone; preferably selected from the group consisting of 2-butanone, 2-pentanone and 3-hexanone; and more preferably are 2-butanone and 2-pentanone; in a proportion comprised in the range 5- 18%, preferably in the range 7-15%, more preferably in the range 8-13%, and still more preferably in the range 10-12%; and c) three aldehydes selected from the group consisting of pentanal, hexanal, heptanal, octanal, nonanal and decanal, preferably are pentanal, hexanal and heptanal; in a proportion comprised in the range 40-75%, preferably in the range 45-70%, more preferably in the range 50-65%, and still more preferably in the range 56-59%;
• flavouring mixture comprises:
• esters ethyl acetate, methyl butanoate and methyl hexanoate ethyl acetate, methyl butanoate and methyl hexanoate
• flavouring mixture comprises:
• esters ethyl acetate, methyl butanoate and methyl hexanoate in a total proportion comprised in the range 20-45%, preferably in the range 25-40%, more preferably in the range 30-35%;
• ketones 2-butanone and 3-pentanone in a total in a proportion comprised in the range 5-18%, preferably in the range 7-15%, more preferably in the range 8-13%;
• the flavouring mixture comprises: ethyl acetate in a proportion comprised in the range 6-12%, preferably in the range 7-10%, and more preferably in the range 8-9%;
• methyl butanoate in a proportion comprised in the range 12-25%, preferably in the range 17-20%, and more preferably in the range 18,5-19,5%;
• 2-butanone in a proportion comprised in the range 4-12%, preferably in the range 6-10%, and more preferably in the range 7-8%;
• 2-pentanone in a proportion comprised in the range 1 -6%, preferably in the range 2-5%, and more preferably in the range 2,5-3,5%;
• pentanal in a proportion comprised in the range 9-22%, preferably in the range 12-18%, and more preferably in the range 15-17%;
• hexanal in a proportion comprised in the range 30-45%, preferably in the range
• flavouring mixture essentially consists of:
• ethyl acetate in a proportion comprised in the range 6-12%, preferably in the range 7-10%, and more preferably in the range 8-9%;
• methyl butanoate in a proportion comprised in the range 12-25%, preferably in the range 17-20%, and more preferably in the range 18,5-19,5%;
• methyl hexanoate in a proportion comprised in the range 2-8%, preferably in the range 3-6%, and more preferably in the range 4-5%;
• 2-butanone in a proportion comprised in the range 4-12%, preferably in the range 6-10%, and more preferably in the range 7-8%;
• pentanal in a proportion comprised in the range 9-22%, preferably in the range 12-18%, and more preferably in the range 15-17%;
• hexanal in a proportion comprised in the range 30-45%, preferably in the range 35-40%, and more preferably in the range 37-39%;
• heptanal in a proportion comprised in the range 1 -8%, preferably in the range 2-
• flavouring mixture Use of the flavouring mixture
• the flavouring mixture of the present invention can be used as a flavouring additive in animal feed compositions, typically in livestock feed, more particularly in swine and cattle feed, and especially in swine and cattle creep feed.
• the flavouring mixture is added to the feed compositions in a proportion generally comprised between 1 and 10 ppm, preferably comprised between 1 .5 and 6 ppm, more preferably comprised between 2 and 4 ppm, and still more preferably comprised between 2.5 and 3.5 ppm.
• the flavouring mixture is usually added to the feed compositions in diluted form, i.e. the flavouring mixture is diluted in a solvent. In this way, the flavouring mixture can be added to the feed compositions more conveniently, to ensure its homogeneous distribution throughout the feed.
• another aspect of the present invention is a liquid flavouring composition
• a liquid flavouring composition comprising (or consisting of) the above described flavouring mixture and a solvent.
• Said liquid flavouring composition generally comprise from 0.5% to
• the liquid flavouring composition generally contains from 95.0% to 99.5%, preferably from 97.0% to 99.0%, more preferably from 98.0% to 98.5%, and still more preferably from 98.2% to 98.4% of solvent.
• the solvents suitable to be used for diluting the flavouring mixture of the present invention are, for example, propylene glycol, glycerine, triacetin, or mixtures thereof.
• a preferred solvent is propylene glycol.
• the liquid flavouring composition comprising the flavouring mixture can be added to the feed, for example, by spraying it onto the feed.
• the flavour mixture can be incorporated in solid form to the feed.
• the diluted liquid flavour composition is first absorbed onto a suitable inert solid carrier to obtain a solid flavour composition comprising the flavour mixture.
• another aspect of the invention is a solid flavouring composition
• a solid flavouring composition comprising the flavouring mixture and an inert solid carrier.
• the inert solid carrier is a solid substance, typically having high porosity, which is able to absorb liquid substances.
• a suitable solid base is precipitated hydrated silicon dioxide.
• the solid flavour composition can be conveniently prepared by mixing the diluted liquid flavour composition and the inert solid carrier.
• the weight proportion of the liquid flavour composition relative to the inert solid carrier is generally comprised in the range 2:1 to 1 :2.
• the solid flavour contains about 50% of the diluted liquid flavour composition and about 50% of the inert solid carrier.
• flavoured feed When the flavour is added in solid form to the feed, those skilled in the art will know how to calculate the amount of solid flavour to be added to prepare a flavoured feed containing the required proportion of the flavouring mixture, depending on the concentration of the diluted liquid flavouring composition and on the proportion of it in the solid flavour composition.
• results of an efficacy assay performed in suckling piglets fed with a creep feed flavoured with a flavouring mixture according to the present invention show that, surprisingly, the young lactating animals fed therewith have improved performance comparatively to those fed with a non-flavoured feed, thus the piglets fed with the flavoured feed have less variability in their body weight within a litter at weaning, and they also showed an increased average daily gain of weight and a reduction in the mortality rate.
• another aspect of the invention is an animal feed comprising the flavouring mixture of the invention.
• the animal feed is a creep feed.
• Creep feed is a solid animal feed specifically to be given to young animals, when they are still in the lactating period, to supplement their diet.
• the animal feed is animal feed for livestock, preferably for swine or for cattle.
• the animal feed comprising the flavouring mixture is a creep feed for swine or a creep feed for cattle.
• the animal feed suitable to be flavoured with the flavouring mixture of the present invention can be any kind of animal feed, whose possible compositions are well known to the skilled in the art, designed according to the nutrition requirements of the specific animals and the specific age period.
• a feed for piglets typically contains cereals, such as corn, wheat, soybeans, barley or oats; different protein sources, such as fishmeal, soybean meal or animal plasma, for example; aminoacids, such as methionine, threonine, valine, tryptophan, arginine, histidine or leucine; as well as vitamins and minerals to meet the requirements for growth of piglets (U.S. National Research Council, NRC, 2012).
• the flavouring mixture is added to the feed compositions in a proportion generally comprised between 1 and 10 ppm, preferably comprised between 1 .5 and 6 ppm, more preferably comprised between 2 and 4 ppm, and still more preferably comprised between 2.5 and 3.5 ppm.
• flavouring mixture as described above, wherein the flavouring mixture is an artificial mixture.
• Artificial mixture means that the flavouring mixture is not solely obtained from naturalsources, for example by means of extraction processes.
• flavouring mixture for flavouring animal feed compositions.
• the animal feed is a creep feed. In a preferred embodiment, the animal feed is animal feed for livestock, preferably for swine or for cattle.
• the animal feed is a creep feed for swine or a creep feed for cattle.
• Another aspect of the invention is a method of flavouring animal feed compositions, wherein the flavouring mixture as described above is added to animal feed compositions.
• Example 1 Liquid flavouring composition
• a diluted liquid flavouring composition was prepared using propylene glycol as solvent, according to the composition described in Table I.
• This flavouring composition contained 1 .69% by weight of the flavouring mixture consisting of ethyl acetate, methyl butanoate, methyl hexanoate, 2-butanone, 3-pentanone, pentanal, hexanal and heptanal; and 98,31 % by weight of solvent (propylene glycol).
• a solid flavouring composition was prepared by mixing the liquid composition of Example 1 with precipitated silicon dioxide (IQESIL, S.A.) in a proportion of 50% by weight of each.
• IQESIL precipitated silicon dioxide
• a flavoured feed product was prepared, with the basis of a common non- flavoured feed composition, as specified in Table II.
• the flavoured feed was prepared by adding 350 ppm of the solid flavour of Example 2 to the feed product of Table II, and thoroughly mixing to ensure an homogeneous distribution of the feed additive.
• the flavoured feed thus prepared contained 2.96 ppm of the flavouring mixture consisting of ethyl acetate, methyl butanoate, methyl hexanoate, 2-butanone, 3-pentanone, pentanal, hexanal and heptanal in the proportions specified in Example 1 .
• flavouring mixture of the invention for flavouring animal feed
• an experimental study was designed using the flavoured food of Example 3 as a creep feed diet for suckling swine, and its effect on the piglet performance was evaluated.
• flavoured feed product of Example 3 (Treatment 2, T2)
• a non-flavoured feed as comparative reference (Treatment 1 , T1 ), having the composition disclosed in Table II i.e., the same composition as the feed of Example 3 but without the flavouring mixture.
• Sows were individually housed in commercial farrowing cages within a room with forced ventilation and completely slatted floors. Each cage was equipped with two nipples water drinkers one for the sow and other for piglets; a commercial trough for the sow and one mini hopper pan (Rotecna, Spain) for piglets were added to ensure ad libitum feeding of creep-feed.
• the trial was conducted with one batch of sows and their litters during the entire lactating period, namely from Day 2 to Day 28 post-farrowing day, and each suckling piglet was individually monitored. Creep feed was offered ad libitum for the entire period, until weaning (28 days).
• a total of 23 litters of commercial crossing piglets [Large White x Landrace] x Pietrain) were used in the present study.
• Each experimental treatment was offered to 1 1 litters for T1 and 12 litters for T2, previously homogenized at cross- fostering (maximum 48h after birth) by number of piglets by litter, piglet body weight (BW) and coefficient of variation (CV %) of the BW within the litter.
• Plastic ear tag identification with the animal's number was used as piglet individual identification.
• Creep feed disappearance was measured as a total creep feed consumed per litter from its introduction (day 2 after birth) until weaning.
• results are presented as Least Square Means taking into account Tukey adjust and the alpha level (0.05) is used for the determination of significance.
• An asterisk ( * ) means that the difference observed between T1 and T2 values are statistically significant.
• the statistical package SAS ® was used for the statistical analysis of the results.
• Feed disappearance may include the intake of piglets and feed waste. Then, this parameter is less accurate than the growth of piglets.
• the results shown in Table III confirmed that, surprisingly, the incorporation the flavouring mixture of the invention in the creep feed reduced the variability in the piglet body weight within the litters obtaining higher homogeneity of piglet weights at weaning. Moreover, the use of the flavouring mixture also gives rise to an increase in the animal average daily gain and a reduction in the mortality rate.
• Table IV are presented the growth performance results of the piglets when the statistical analysis was performed considering an ADG (average daily gain of weight) block inside each treatment to differentiate the experimental treatment effects on the growth response of big and small piglets.
• the ADG block was calculated by the ADG at 28 days, piglets with lower growth than 180 g/day were categorized as small (S) while animals having a growth of 180 g/day or higher were categorized as big (B).
• T2 treatment promoted a higher body weight (BW) and average daily gain of weight (ADG) (P ⁇ 0.0001 ) in those animals with a lower gain of weight in each treatment.
• flavour supplementation particularly allowed an increase in the body weight gain of the smallest piglets. This result could explain the raised homogeneity found within the litters.
• the higher body weight gain of piglets consuming the flavoured creep feed may not be completely explained by the differences observed in creep-feed disappearance. Therefore, without being bound to any theory, the results may indicate that the higher body weight could be caused by "activated" piglets towards higher milk consumption in suckling period.
• the raise in sows' milk production could be explained by higher stimulation of the udder by those piglets that could stablish a positive reward between the flavour contained in feed and mother's milk.

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• 2016
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• 2017
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